Enrich your menu – Cream soup of kohlrabi and chard

Enrich the established menu with irresistible and healthy soup. Make sure that kohlrabi will be at least three times a week on your table.

Cream soup of kohlrabi and chard – recipe

This is simple recipe and takes 45 minutes to prepare. You’ll spend 15 minutes preparing the ingredients and 30 for cooking.

For four servings you need 2 larger kohlrabi, about 100 g of chard, 1 onion and 2 gloves of garlic. You will prepare chicken broth for this soup. From spices you need a few celery leaves, salt, peppercorns and herbs to taste.

Cook for about 20 minutes until the vegetables get soft. At the end of cooking, add chard leaves and let it simmer for another 10 minutes.

When is cooked and chilled, but still warm, chop vegetables using hand blender. Add spices to taste and decorate the soup as wished. You can leave a few cubes of kohlrabi for decoration. Or serve with parsley leaves.

Kohlrabi – mine of iron and vitamin C

Although it has few calories, kohlrabi gives a feeling of fullness that lasts for a long time. It contains 6.2 percent of carbohydrates, 1.7 percent of proteins and fat in trace. It is an excellent source of vitamin C (62 mg per 100 g of vegetable), which is 78 percent of the recommended daily requirement. This is a very important detail, because vitamin C strengthens the immune system, regulates metabolism and neutralize the effects of free radicals. Kohlrabi contains thiamine, niacin, pantothenic and folic acid, vitamin B6. Most of the mineral is calcium, iron, magnesium, phosphorus, copper and manganese.

It is a rich source of fiber, which are important not only for digestion, but also for the overall health of the organism. They were the ones deserving that we feel satiated when we eat kohlrabi. Therefore, it is suitable if you want to lose weight.

Kohlrabi with fruit, meat and fish

You should eat vegetable fresh, as heat treatment loses vitamin C. Young, raw kohlrabi are perfect for adding to the seasonal salads, as well as fruit and one with fish, meat, cheese. You will season it with acetic and yogurt sauces or add citrus juice. It is also used as a condiment for bread, as well as dishes with fish and meat.

If you have to heat-treat it, you’ll cook the whole vegetable for about 30 minutes and cut 10, just to soften. It is tastier if steamed, stewed, boiled but breaded and baked in the oven.